Snow Soup
Serves 4

Ingredients

1 fresh, shelled coconut

1 white fungus, soaked and puffed up

2 egg whites

100ml coconut juice

100ml milk

20g panela sugar

or brown sugar

A few pandan

leaves or 1 small

stalk of bruised

lemongrass

Fine, delicate flavours and almost invisible white mushrooms, spooned
out of a coconut shell, make for an entirely heavenly experience. This
airy recipe relies on white fungus, which looks like a sponge, with its body
of pores and channels, which allow water and air to circulate through.
When soaked in water, the fungus
turns translucent, which explains why
it is also known as snow fungus due
to its soft, white, fluffy appearance.

For the soup
Empty the coconut of its juice.
Mix the egg whites with the coconut
juice. Heat the milk with the panela
sugar until the sugar has completely
melted. Remove from the heat and
whisk into the egg white mixture.
Cut up the fungus into individual
petal shaped pieces and place inside
the empty coconut. Pour over the
milk mix until the coconut is 2/3 full.
Add the pandan leaves or lemongrass
stalk to taste. Cover tightly with
aluminium foil and place in a bain
marie of simmering water for about
45 minutes.